Black-Eyed Pea Hummus
- Rinse and drain black-eyed peas; reserve a few in the refrigerator, covered, to use for garnish. Combine remaining black-eyed peas, tahini, cilantro, lemon juice, milk, olive oil, salt, cumin, and garlic in a large food processor bowl. Cover and process until mixture is smooth.
- Meanwhile, split pita bread rounds; cut each half into 6 wedges. Place, cut sides up, on an ungreased baking sheet. Bake in a 375 degree F oven for 7 to 9 minutes or until lightly browned.
- Transfer to a serving dish. Serve immediately or cover and chill for up to 2 to 24 hours. Before serving, garnish with reserved black-eyed peas. Serve with Toasted Pita Wedges or assorted crackers. Makes 1-1/2 cups spread.
From the Test Kitchen
Prepare wedges; cool completely. Store in airtight container for up to 3 days.
Nutrition Facts (Black-Eyed Pea Hummus)
- Per serving:
- 61 kcal cal.,
- 4 g fat
- (1 g sat. fat,
- 98 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet